Roasted Chili Tahini Cauliflower

After eating many chili tahini cauliflower Mediterranean bowls from Roti in Lincoln Park, I decided to bake my own roasted chili tahini cauliflower. It’s hearty, so tasty, and pairs great with any Mediterranean type bowl or salad. Think saffron rice, kale, arugula, lentils, carrots, dill cucumbers, tomatoes, red onion, hummus, a drizzle of tahini, and/or lemon.

I want to mention that chili powders vary greatly. I am currently using Simply Organic’s Chili Powder that is darker in color and slightly more bitter than many chili powders. While I enjoy it in this recipe, I just want to forewarn you. If your cauliflower turns out looking a bit more red, it’s solely due to the differences of our chili powders. Any chili powder you have will work! Frontier has another high quality chili powder that I will be trying next.

Roasted Chili Tahini Cauliflower

Ingredients

• 1 large cauliflower, leaves removed and chopped
• 2 TBSP tahini
• 1 TBSP avocado oil
• 2 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp Himilayan salt or to taste

Method

1. Preheat the oven to 400 and line a baking sheet with parchment paper.
2. In a large mixing bowl, add in the chopped cauliflower and tahini. Drizzle in the olive oil and sprinkle in the chili powder, garlic powder, and salt. Mix really well with your hands. If your tahini is super solid though, stir the tahini, oil, and seasonings first and then add in the cauliflower.
3. Add the cauliflower to your lined baking sheet.
4. Bake at 400 for 25 minutes. Flip the cauliflower at this point and then bake around 20 minutes more. Serve with your choice of Mediterranean salad or rice bowl. ENJOY!

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You May Enjoy:

Easy Arugula Mediterranean Salad

Zucchini Hummus

I’m so grateful you are here with me on this her healthy style journey! Xx Riane

Find me on the daily @herhealthystyle on Instagram

Roasted Chili Tahini Cauliflower

Roasted Chili Tahini Cauliflower is hearty, so tasty, and pairs great with any Mediterranean type bowl or salad. Think saffron rice, kale, arugula, lentils, carrots, dill cucumbers, tomatoes, red onion, hummus, a drizzle of tahini, and/or lemon!

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 45 mins

Course Main Course, Salad, Side Dish

Cuisine Mediterranean

Servings 4

Ingredients

  

• 1 large cauliflower leaves removed and chopped
• 2 TBSP tahini
• 1 TBSP avocado oil
• 2 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp Himilayan salt or to taste

Instructions

 

• Preheat the oven to 400 and line a baking sheet with parchment paper.
• In a large mixing bowl, add in the chopped cauliflower and tahini. Drizzle in the olive oil and sprinkle in the chili powder, garlic powder, and salt. Mix really well with your hands.
• Add the cauliflower to your lined baking sheet.
• Bake at 400 for 25 minutes. Flip at this point and then bake around 20 minutes more. Serve with your choice of Mediterranean salad or rice bowl.

Notes

Gluten-Free | Plant-Based | Inflammatory Oil Free | Healthy

Keyword Mediterranean bowl, Mediterranean salad, Roasted cauliflower, roasted chili tahini cauliflower, chili tahini cauliflower, baked cauliflower,

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